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Jess
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Does anyone have a good recipe for homemade sandwich (preferably with wheat in it) bread. I need something that will slice thin and hold together for a sandwich.
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God bless,
Jess
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mama to dd(13), dd(11), ds(9), dd(6), and dd (2), and baby girl born Sept 14!
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cvbmom
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| Posted: Oct 16 2008 at 12:11pm | IP Logged
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I am eagerly awaiting replies! I would like some ideas, too. I make bread but it seems to get too crumbly (see a previous post by me about crumbly bread) and/or that I have to slice it too thick.
Sorry I don't have any good recipes for you. 
God bless,
Christine
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KC in TX
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Me, too! I also want to know how to make the dough the night before and then bake it in the morning.
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stefoodie
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For years I used the recipe that came on the back of the King Arthur Flour bag. I also love the basic sandwich bread in Baking with Julia. These days when I bake bread I take most any bread recipe that I want to try, and use part-whole-wheat for whatever all-purpose/bread flour they call for. There's also a bread in HomeBaking (Alford and Duguid) that I remember was really yummy -- but I can't remember the name right now and we're leaving in a minute. I'll type up recipes later if no one has responded with one.
Oh, and Denise's whole-wheat bread (made with freshly milled flour) is also wonderful!!
some links:
King Arthur's -- there's a bunch there!
someone made the Baking with Julia one
Denise's recipes
Gotta go!!
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JodieLyn
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You might also try doing a search.. seems to me there's been a number of bread threads..
this is my basic bread
Quote:
BEST WHOLE WHEAT BREAD
2 loaf version for the KitchenAid
2 cups water (110 degrees)
1 Tbsp. yeast (SAF instant)
2 c ww flour
Stir to mix well, then cover and let sponge 30 minutes. Turn machine on to stir to "punch it down;"
add:
1/4 cup olive oil
1/4 cup honey
1 1/2 tsp. sea salt
3 c ww flour
Mix to blend. If needed add more flour by 1/4-1/2 cupfuls until dough cleans the sides of the bowl and is no longer sticky. Knead on #2 for 6-8 minutes. The flour amount is approximate; use only enough flour the cause the dough to pull away from the sides of the mixer bowl. Do not add more flour.
Cover with damp towel. Let dough rise in covered bowl 30 minutes until doubled. Turn machine on to punch down, remove from bowl to oiled counter, divide into two pieces. Form into loaves and place in greased loaf pans. Let rise in warm oven (turned off) until 1 1/2" above the rim of the pans. With loaves still in oven, turn oven on and bake at 350 degrees for about 30 minutes. Remove from oven and cover with clean damp towel to soften crust. |
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It'll slice best for sandwiches after it's completely cool.. and really day old of any bread will slice thinner than the same fresher bread.
What type of bread were you looking for to rise overnight and bake in the morning? I have an italian bread recipe that rises in the fridge for anywhere from a couple hours to 24 hrs so it would work. And I have a recipe that I use to make cinnamon rolls the night before and bake in the morning.. that would be essentially a dinner roll type of bread.. you wouldn't have to make it into cinnamon rolls but any roll would work with the dough.
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Jess
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Thanks Stef! I found a couple I want to try on the King Arthur site. Also the one from Baking with Julia looks good.
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God bless,
Jess
+JMJ+
wife to dh('96)
mama to dd(13), dd(11), ds(9), dd(6), and dd (2), and baby girl born Sept 14!
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wifemommy
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Jodie Would you please share the cinnamon roll recipe? I could really use something like that for Sunday mornings. Thanks Annie
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JodieLyn
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Sure Annie, I've taken to keeping recipes on my computer so I don't have to type up every single recipe anymore to share 
Quote:
CINNAMON ROLLS
Dough:
1 T dry yeast
1 C warm milk
1/3 C white sugar
1/2 C butter, melted
1 t salt
2 eggs
4 C flour
Dissolve the yeast in the warm milk. Add the rest of the ingredients and mix well. Knead into a ball. Let rise until double in size. When done, roll out to aobut 1/4 inch thick. Spread with filling (described below)
Filling:
1/4 C butter, softened
1 C brown sugar
3 T cinnamon
chopped pecans (optional)
Spread butter on dough evenly. Sprinkle sugar, cinnamon and pecans over dough evenly. roll up like a long jelly roll. Slice into 1 inch thick slices. (TIP Use dental flss to easily slice) Place on greased pan. Let rise. Bake 10 min at 400 degrees. (you can make them the night before and let the final rise be in the fridge, then bake in the morning. If you do this they will take longer than 10 minutes to bake. Watch until they start to brown)
Icing:
1/2 C butter, softened
1-1/2 C powdered sugar
1 oz cream cheese
2 T whipping cream (I left this out this year and it was still good)
1 t vanilla
pinch of salt
Beat all together until fluffy/ Spread over hot rolls.
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Jodie, wife to Dave
G-18, B-17, G-15, G-14, B-13, B-11, G-9, B-7, B-5, B-4
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wifemommy
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Thank you!!!! 
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gwendyt
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If you add dough enhancer to most bread recipes, it will make a nice, soft, non-crumbly bread, whether it be white or wheat. I use dough enhancer from Kitchen Resource, which I purchase through here. Just follow the directions on the can.
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CrunchyMom
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I really liked the whole wheat sandwich bread recipe in Peter Reinhart's Whole Grain Breads cookbook. I had to return it to the library, finally, and I haven't bought my own, so, I don't have it to share. It has milk in it, and I think that milk helps to soften whole grain recipes. (a newborn has slowed my breadmaking at present).
I also find that having a good sharp bread knife helps to cut the bread thin without crumbling. I was amazed at how much more precise I could be using it even on quickbreads (like banana bread).
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organiclilac
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Another option is to make pita bread - no slicing necessary. I usually make the one from Whole Foods for the Whole Family.
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Servant2theKing
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We have found slicing our homemade bread with an electric knife enables us to get nice, thin, consistent slices that hold together well. The difference is amazing and our bread gets much better yield per loaf! I agree that well-cooled or day old bread slices much better!
Everyday 6 loaf recipe (cut in half if using a 4.5 qt. Kitchenaid mixer)
9 cups bread flour
2 cups white whole wheat (King Arthur brand)
1 cup wheat germ
3/4 cup brown sugar
1/3 cup yeast
2 Tabl. salt
6 cups warm water
optional (add 3 T wheat gluten)
You could add oil, but my dh has heart issues...I figure the oil in the bowl is already quite a bit and that gets kneaded in, so it helps the bread's consistency.
I do two rises in an oiled bowl(simply punch the dough down after the first rise and let rise again), knead well to get larger air bubbles out, then divide dough into six portions and transfer to well-greased glass pans. Bake at 400 degrees for 21-22 min. I butter the tops while still warm.
(We use this recipe for cinnamon rolls, calzones, pizza, pretzels, etc. It adapts very well to adding seasonings as well.)
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: homemade sandwich bread
